Open-face Provençal vegetable sandwich

Name: Open-face Provençal vegetable sandwich
Cuisine: American
Ingredients: 2 cups sliced shiitake mushroom caps; 1 large zucchini,halved lengthwise and cut into 1/4 inch slices; 1 red bell pepper,quartered lengthwise and thinly; Sliced; 1 small onion, cut into 1/4 inch slices; 1/4 cup vegetable broth; 1/4 cup pitted Kalamata olives; 1 jalapeño pepper, seeded and minced; 2 tablespoons capers; 11/2 tablespoons olive oil,divided; 1 clove garlic, minced; 1/2 teaspoon dried oregano; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 4 teaspoons white wine vinegar; slices Crusty bread, cut into thick; 3/4 cup (3 ounces) shredded mozzarella cheese (optional)

Richard Scott Cunningham @cook_6161171

Open-face Provençal vegetable sandwich

Richard Scott Cunningham @cook_6161171

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Ingredients

2 cupssliced shiitake mushroom caps
1large zucchini,halved lengthwise and cut into 1/4 inch slices
1red bell pepper,quartered lengthwise and thinly
Sliced
1small onion, cut into 1/4 inch slices
1/4 cupvegetable broth
1/4 cuppitted Kalamata olives
1jalapeño pepper, seeded and minced
2 tablespoonscapers
11/2 tablespoonsolive oil,divided
1 clovegarlic, minced
1/2 teaspoondried oregano
1/4 teaspoonsalt
1/4 teaspoonblack pepper
4 teaspoonswhite wine vinegar
slicesCrusty bread, cut into thick
3/4 cup (3 ounces)shredded mozzarella cheese (optional)

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Steps

1

Combine mushrooms, zucchini,bell pepper,onion,broth,oil,jalapeño pepper,capers,1 tablespoons oil, garlic,oregano,salt and black pepper in crock-pot slow cooker. Cover;cook on low 5to 6 hours
2

Turn off heat. Stir in vinegar and remaining 1/2 tablespoon oil. Let stand uncovered,15 to 30 minutes or until vegetables absorb some liquid. Season with additional salt and black pepper if desired.
3

Spoon vegetables onto bread. If desired,sprinkle each serving with 2 tablespoons mozzarella cheese and broil 30 seconds or until cheese is melted.